Pizza Today -March 2023 - 22

eration the toppings. No two shells are
going to have the same coloration and
sometimes mistakes happen. But you
don't need to throw everything away.
Darker shells can be used for cheese only
or minimal toppings and lighter shells
can be used for heavier topped pizzas, especially
those with raw meats and longer
cook times.
Par baked shells are great for large catering
orders because all the prep for the
dough can be done a day before with the
shells wrapped in plastic or put into bags
after they have been cooled completely.
Only stack 3-4 together as too many will
be too heavy, and they will squish. With
the shells ready to go, you can come in
the next day and focus completely on
topping and cooking. With orders of 25+
pizzas, this can take some of the stress
out of scheduling staff and the logistics
of pumping out large numbers.
Texturally par bakes are going to
give you a crispier bottom because
you are cooking it twice as well as
cooking out more of the moisture
than you would if you were to bake
from raw. There are times when baking
from raw and not using a par bake is
great. Sometimes you want a crispy bottom
but one that is slighter with a fluffier
middle. Baking from raw is going to give
you this. If you are cooking at the right
temperature, you should always get some
crisp on the bottom from the contact
with the pan. But because there is the
moisture from the dough, sauce, cheese
and toppings, you get a softer middle.
The one thing I always worry about
is my temperatures. I've seen some
operations push out all their pans and
keep them in the fridge. When they get
orders, they pull them from the fridge
or pull a few out at a time and leave
them on a rack. There's nothing wrong
with this but knowing that cold dough
in a hot oven doesn't cook all the way
through tells me that there is more room
for error. It can be done if monitoring
vigilantly, but when it's busy we forget
everything that's not in front of our
faces, so it can lead to inconsistencies.
For those leaving pans out raw, constant
monitoring is needed. If the kitchen
heats up, then the chance of yeast dying
is higher. And when it comes to thick
pans, we want height, and if it sits out
too long and the dough is older, it can
lead to less volume.
Whichever you choose, par bake or
no par bake, procedures are key. Both are
great depending on your needs but also
give you different final textures. Either
way your pizza will be delicious, but
sometimes your operation will dictate
your needs. I use both methods all the
time and am always happy to discuss the
pros and cons. If you ever want to chat,
don't hesitate to ask.
LAURA MEYER is owner of Pizzeria da
Laura in Berkeley, CA.
http://www.mfgtray.com http://www.mfgtray.com

Pizza Today -March 2023

Table of Contents for the Digital Edition of Pizza Today -March 2023

Pizza Today -March 2023 - CT1
Pizza Today -March 2023 - CT2
Pizza Today -March 2023 - Cover1
Pizza Today -March 2023 - Cover2
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Pizza Today -March 2023 - SG1
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Pizza Today -March 2023 - Cover3
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